Risotto with Fresh Mozzarella, Tomatoes, and Basil

Ingredients

• 1 cup arborio rice dry
• 2 teaspoons butter 
• 0.5 cup cooking wine dry white
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 pint grape tomatoes halved
• 0.3 cup mozzarella cheese fresh diced ()
• 0.8 cup onion chopped
• 0.5 teaspoon salt 
• 4 cups vegetable broth organic (such as Swanson Certified )

Equipment

• bowl
• baking pan
• microwave

Directions

1. Combine first 3 ingredients in an 11 x 7-inch baking dish coated with cooking spray. Microwave, uncovered, at HIGH 2 minutes or until tender. Set aside.
2. Microwave broth in a glass bowl at HIGH 4 minutes or until hot. Stir rice and hot broth into onion mixture; microwave, uncovered, at HIGH 10 minutes. Stir in wine; microwave at HIGH an additional 10 minutes or until liquid is almost absorbed, stirring twice. Stir in tomatoes, basil, and salt. Gently fold in cheese.